While decluttering my bookcase I discovered a hidden gem: Parragon Books’ “100 Best Health Foods.”
This book takes an interesting, in-depth look at 100 amazing foods and discusses their healthy properties. That said, Parragon does not bother to go into any sort of detail as to which seasons the foods are from or where they are from, which is great… as the publisher is in the UK and I am not.
Also the recipes in this book are not necessarily for the busy on-the-go people or they don’t really make the healthy food the stand out in the completed dish.
My plan… I’m going to tackle these 100 health foods relative to their seasonality in my area (some are never seasonable here… but I will follow their seasons in the location in which they are grown) and find simple easy recipes that showcase the foods. Which could be great for amazing foods like plums… but not so great for anchovies…
This should fall under why is my food slightly yellow?
Turmeric comes from a ginger like plant that grows in Asia. Turmeric in my area is usually found in its powder form. It has an earthy flavor to it. It is used as a spice on its own or as a coloring in other foods from sweet to savory.
Preliminary medical research shows some potential to reduce the effects of cancer, arthritis and diabetes.
Turmeric also has anti-fungal and anti-bacterial properties.
I do enjoy the flavor of turmeric in curries and have sometimes made a simple rice dish with turmeric; however, I always try to remember to use a dark colored stirring utensil as it almost always stains whichever one I choose.
How do you use turmeric?